Preparation:

Cut the avocados lengthwise and remove the stone. Remove the pulp from the avocado, without damaging it. Cut the pulp in dice, mix it with the goat cheese balls and lemon juice and flavour with pepper and salt. Place some curly endive on the bottom of the emptied avocado and put the goat cheese mix on top. Sprinkle with yoghurt dressing and garnish with dice of tomato. Garnish with a slice of Ganda, some slices of red onion and the finely chopped spring onion.

Suggestion for serving: Serve on a base of cress and finish with balsamic vinegar.

Preparation:

Cut the goat cheese in small cubes, easy to do with a damp knife, and mix them with the chopped shallots, green olives, almonds, green herbs, ½ dl olive oil, pepper, salt and some cayenne pepper (to your taste). Fill some bottomless cylinder moulds with the cheese and the dried tomatoes. Drape the ham on cooled plates and place 1 tartlet on each plate. Remove the mould and garnish with a bouquet of young basil leafs (tie them with a branch of blanched chives). Sprinkle the olive oil and the vinegar over the ham and garnish with branches of herbs.

Ingredients for 4 persons:

4 slices young goat cheese

4 slices Ganda Ham

2 peaches (Nectarines)

4 TS champagne

2 TS sugar syrup

2 TS peach liquor

4 leafs of basil in strings

moonseed

Preparation:

Make a sauce with the champagne, the sugar syrup and the peach liquor. Wrap the slices of goat cheese in Ganda Ham. Shortly put the packages on the grill pan just so they show a grill design. Then place the packages for about 7 to 8 minutes in the oven at 170 °C (check regularly).

Arrangement:

Arrange the sliced peach on the plate.
Remove a packet of cheese from the oven and put it on the plate.
Pour over some basil, moonseed and coarsely ground of pepper (2 turns of the mill).

Preparation:

Savoyard:

Mix the cheese, butter, herbs and cognac with a fork and flavour with pepper of the mill.

Bread:

Prepare the bread dough in the classical way and bake in a ring shaped mould. Cut off the head of the bread and remove the breadcrumbs, cut in nice slices of 0,5 cm and spread them with some Savoyard. Cover with nice slices of Ganda Ham, and slice the bread in small slices. Arrange them in the emptied bread. You might serve with some skinned white celery stalks.